Chef

Responsibilities

• Oversee and manage the Back of House and make decisions on matters of importance.
• Have a strong willingness to become part of a community that is focused on people and making connections, while also strengthening the relationships that already exist.
• Maintain an accurate plan of BOH staffing needs. Interview and hire candidates. Ability to determine the applicability of experience and qualifications of job applicants.
• Plan, implement, and oversee BOH employee supervision, discipline, training, development, and termination. Provide direction to employees regarding operational and procedural issues.
• Oversee training of new employees. Train and lead the staff in regards to all health code regulations.
• Develop employees by providing ongoing feedback, establishing performance expectations, and conducting performance reviews. Promote growth within the staff through leadership and positive energy. Help and inspire each employee to reach their greatest potential.
• Demonstrate integrity in all areas, both personal and professional. Instill trust and dependability amongst the staff always working with a team mindset and from a place of respect. Maintain a favorable working relationship with all company employees to foster and promote a harmonious working environment which is conducive to high employee morale, productivity, and effectiveness.
• Lead by example and set the standards for service by maintaining discipline and structure. Constantly promote teamwork amongst the staff and management by displaying creativity, trust, dependability, and respect.
• Manage shifts which include daily decision making, scheduling, product quality, and cleanliness.
• Share in the restaurant's vision and responsibility of being eco-conscious through sustainability and leadership in the community and industry.
• Ensure that all financial and personnel duties for the BOH are completed accurately, on time, and per company policies and procedures.
• Adhere to company standards and projected growth by maintaining all costs associated with BOH.
• Input/update declining budget information every shift and submit to Culinary Director by the weekend; maintain and stabilize an actual food cost that is within 2% of the theoretical food cost at The Kitchen Club
• Conduct inventory weekly.
• Enter invoices into Compeat daily.
• Ensure a safe working environment to reduce the risk of injury and accidents. Work with GM to investigate and resolve complaints concerning food quality.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of the kitchen. Ensure compliance with operational standards, health department regulations, and all federal/state/local laws. Always follow and enforce company policies and procedures.
• Execute and submit weekly manager safety checklist to Culinary Director.
• Ensure consistently high quality of food preparation and service; ensure that all batch and menu item recipes are followed correctly including proper portioning, cooking, plating, and product rotation as outlined in Compeat while ensuring resources to BOH staff are available for compliance.
• Ensure line checks are executed every shift before every service to ensure quality, consistency, and appropriate pars of products.
• Ensure the forecasted schedule is submitted to the Culinary Director for review before posting.
• Attend weekly chef calls organized by Culinary Director and communicate pertinent information with employees accordingly.
• Organize/deliver pre-shift huddles with BOH and FOH employees to ensure staff is informed and can best serve customers.
• Support or conduct weekly BOH management meetings for supervisors.
• Complete job responsibilities and performance objectives in a timely and efficient manner per the restaurant’s standards. Perform other duties and responsibilities as required or requested.

Qualifications

• Self-discipline, initiative, leadership ability, and outgoing nature.
• Exceptional communication skills.
• Pleasant, polite manner, and neat professional appearance.
• Able to handle the pressure of coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
• Minimum 3 years of experience in a supervisory position for a full-service, high volume, urban casual dining restaurant, or other food and beverage establishment with a similar capacity and clientele.
• Having directly supervisor at least 20 employees.
• Ability to manage multiple tasks at a time while maintaining attention to detail.
• Must be able to operate effectively as part of a team and communicate clearly.
• May be required to work in very warm or cold conditions for an extended period of time.
• The ability to work evenings, weekends, and holidays.
• Must be at least 18 years of age.

Benefits we offer!

• Competitive salary
• PTO and Paid Sick Time
• Health, vision, and dental insurance
• 401K retirement plan with employer match
• Short-term and Long-term disability insurance
• Wellness reimbursement program
• Store discount
• Pet Insurance
• Educational Reimbursement
• Advancement Opportunities
• Great Company Culture and Community Involvement!

The Kitchen Restaurant Group is an EEO Employer

Job Type: Full-time

Benefits:

• 401(k) Matching
• Dental Insurance
• Disability Insurance
• Employee Assistance Program
• Employee Discount
• Health Insurance
• Paid Time Off

Schedule:

• Day Shift
• Holidays
• Monday to Friday
• Night Shift
• Weekends